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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I work full-time outside of the home, so I relish recipes like this that can be prepared in a flash. Ingredients:
1 small onion, chopped |
1 small carrot, sliced |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) chicken broth |
1 cup water |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained |
2/3 cup uncooked small spiral pasta |
3 cups thinly sliced fresh escarole or spinach |
Directions:
1. In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Yield: 4 servings.
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